Classic Tiramisu Recipe
About this recipe
Classic Tiramisu is a beloved Italian dessert that's perfect for warm days. This version is rich, fluffy, and requires no baking, making it an easy treat to whip up.
With its layers of creamy mascarpone and coffee-soaked ladyfingers, this tiramisu melts in your mouth and is sure to impress anyone who tries it.
Ingredient notes
- The recipe calls for 3 eggs, separated into yolks and whites.
- You need 3 tablespoons (45g) of sugar for the egg yolks and 2 tablespoons for whipping the egg whites.
- Use 1 teaspoon (5g) of vanilla extract for flavoring.
- The mascarpone cheese should be softened and at room temperature, totaling 9 ounces (250g).
- For dipping, use 1 cup (240ml) of espresso coffee at room temperature and 2 tablespoons (30ml) of amaretto liqueur.
- You'll need about 20 Savoyardi ladyfingers, which is approximately 180g.
Tips from Home Cooking Adventure's video
- When mixing the egg yolks with sugar, do it over simmering water until the mixture is thick, creamy, and reaches 160F (70C).
- To cool the egg yolk mixture faster, transfer it to another bowl after mixing in the vanilla extract.
- Make sure to whip the egg whites until stiff peaks form before gently folding them into the mascarpone mixture for a light texture.
- Dip the ladyfingers quickly in the coffee mixture; only the edges should be soaked, not the entire cookie.
No life story here — the video and the recipe are the whole point. All credit to Home Cooking Adventure: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Separate the egg yolks from the whites.
- 2
Mix egg yolks with 3 tbsp of sugar over a pot with simmering water until thick, creamy and pale yellow colored. A thermometer should read 160F (70C).
- 3
Add vanilla extract and transfer to another bowl to cool faster.
- 4
Add mascarpone cheese and blend well.
- 5
Whip egg whites with the remaining 2 tbsp of sugar and salt until foamy, and gently fold them into the mascarpone mixture.
- 6
Combine the cooled espresso with amaretto liqueur and set aside.
- 7
Dip the ladyfingers quickly in the coffee mixture and lay out in a single layer on the bottom of an 8 X 8 inch tray. Don't soak the ladyfingers too much, only the edges should be soaked, not entirely.
- 8
Add half of the mascarpone mixture. Lay another layer of soaked ladyfingers and add the rest of the mascarpone mixture on top.
- 9
Cover and refrigerate overnight or at least 4-6 hours before serving. Sprinkle cocoa powder on top and serve.
Credit where it's due: this recipe was transcribed from Home Cooking Adventure's original video on YouTube. Follow them there — it's their dish.
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